Bacon, Kale, Minestra

Remember to reserve your pottery piece for the Paint a Plate at:

http://naplesgreenola.blogspot.com/2009/11/co-op-fundraiser.html


Bacon-and-Kale Minestra
1 tbsp EVOO
1/3 pound smoky bacon (about 6 slices chopped)
1/2 pound red potatoes, cut into small cubes
1 large onion,chopped
3 cloves garlic, finely chopped
1 pound kale, stemmed and shredded or chopped
6 cups chicken stock http://naplesgreenola.blogspot.com/2009_11_10_archive.html
One 15.5 ounce can cannellini beans, rinsed
1/8 tsp freshly grated nutmeg
Salt and Pepper
Grated parmigiana-reggiano cheese, for serving

1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.
2. Stir in the chicken stock, bean and nutmeg; season with salt and pepper. Cover and bring to a boil then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.